Tandoor cooking

Drew Cutter said:

Just saw on fineliving featuring a tandoor. What types of food can you
cook with this piece of equipment ? Any good books ?

They use them for making nan\king roti and naan bread, slapping it on the
side of the tandoor to cook. They are also used for cooking meats.
Tandoori chicken is chicken pieces that have been marinated in yoghurt,
oil, lemon juice, and a spice mixture called garam masala, which sometimes
contains red colouring. The marinade tenderizes the meat and adds a nice
flavour to it. Tandoori chicken can also be be done in a hot oven or very
hot covered BBQ. Part of the deal with doing it on (long) skewers in the
tandoor is that the juice hit the hot bottom of the oven and the smoke adds
more flavour. It can also be used for lamb kebabs and other meats.

I have posted tandoori chicken recipes here in the past. It is a great
thing to do with chicken. If you don't feel up to trying at home, get
yourself down to an Indian restaurant and try it.

Any mfg. of tandoor would you recommend ?

Dave Smith said:

Drew Cutter said:

Just saw on fineliving featuring a tandoor. What types of food can you
cook with this piece of equipment ? Any good books ?

They use them for making nan\king roti and naan bread, slapping it on the
side of the tandoor to cook. They are also used for cooking meats.
Tandoori chicken is chicken pieces that have been marinated in yoghurt,
oil, lemon juice, and a spice mixture called garam masala, which sometimes
contains red colouring. The marinade tenderizes the meat and adds a nice
flavour to it. Tandoori chicken can also be be done in a hot oven or very
hot covered BBQ. Part of the deal with doing it on (long) skewers in the
tandoor is that the juice hit the hot bottom of the oven and the smoke adds
more flavour. It can also be used for lamb kebabs and other meats.

I have posted tandoori chicken recipes here in the past. It is a great
thing to do with chicken. If you don't feel up to trying at home, get
yourself down to an Indian restaurant and try it.

Drew Cutter said:

Any mfg. of tandoor would you recommend ?

Sorry, but I only know what they are used for and how good the stuff is. As
I said in my post, you can do tandoori chicken in a hot oven, or better, in
a very hot covered BBQ. From my experience, the tandoori chicken I do on
my gas grill is so good that I don't think it would be worth the expense of
buying a tandoor.

I've thought about doing this on my big green egg.

Dave Smith said:

Drew Cutter said:

Any mfg. of tandoor would you recommend ?

Sorry, but I only know what they are used for and how good the stuff is. As
I said in my post, you can do tandoori chicken in a hot oven, or better, in
a very hot covered BBQ. From my experience, the tandoori chicken I do on
my gas grill is so good that I don't think it would be worth the expense of
buying a tandoor.

Drew Cutter said:

I've thought about doing this on my big green egg.

Dave Smith said:

Drew Cutter said:

Any mfg. of tandoor would you recommend ?

Sorry, but I only know what they are used for and how good the stuff is. As
I said in my post, you can do tandoori chicken in a hot oven, or better, in
a very hot covered BBQ. From my experience, the tandoori chicken I do on
my gas grill is so good that I don't think it would be worth the expense of
buying a tandoor.

I thought that they were more for smoking than for really hot cooking. If
they can handle the heat, go for it. My understanding of tandoor cooking is
that it is the high heat that does the wonders.

Drew Cutter said:

I've thought about doing this on my big green egg.

Dave Smith said:

Drew Cutter said:

Any mfg. of tandoor would you recommend ?

Sorry, but I only know what they are used for and how good the stuff is. As
I said in my post, you can do tandoori chicken in a hot oven, or better, in
a very hot covered BBQ. From my experience, the tandoori chicken I do on
my gas grill is so good that I don't think it would be worth the expense of
buying a tandoor.

I thought that they were more for smoking than for really hot cooking. If
they can handle the heat, go for it. My understanding of tandoor cooking is
that it is the high heat that does the wonders.

Dave Smith said:

Drew Cutter said:

I've thought about doing this on my big green egg.

Quoted message said:

Dave Smith wrote:

If they can handle the heat, go for it. My understanding of tandoor cooking
is that it is the high heat that does the wonders.

Yes, and I think it's quite high heat -- in the neighborhood of 80°F
if I recall correctly. -aem

aem said:

Dave Smith said:

Drew Cutter wrote:

Quoted message said:

Quoted message said:

I've thought about doing this on my big green egg.

Quoted message said:

Quoted message said:

Dave Smith wrote:

If they can handle the heat, go for it. My understanding of tandoor cooking
is that it is the high heat that does the wonders.

Yes, and I think it's quite high heat -- in the neighborhood of 80°F
if I recall correctly. -aem

Sorry, meant to write 800 degrees..... -aem

Drew Cutter said:

Any mfg. of tandoor would you recommend ?

Unless you have an extremely disposable income, then I can't see
somebody who didn't even know what a tandoor was until a few
hours ago really needing one. They're not cheap. They're mostly
only sold in the UK, as well. The only tandoors I've seen here
in the US are commercial versions that cost $10-$15K.

An Egg can be used as a tandoor, to a limited degree. Ask around
in the BGE forum.

-sw

http://www.tandoors.com/tandoor_residential.php

Sqwertz said:

Drew Cutter said:

Any mfg. of tandoor would you recommend ?

Unless you have an extremely disposable income, then I can't see
somebody who didn't even know what a tandoor was until a few
hours ago really needing one. They're not cheap. They're mostly
only sold in the UK, as well. The only tandoors I've seen here
in the US are commercial versions that cost $10-$15K.

An Egg can be used as a tandoor, to a limited degree. Ask around
in the BGE forum.

-sw

Drew Cutter said:

Sqwertz said:

Drew Cutter said:

Any mfg. of tandoor would you recommend ?

Unless you have an extremely disposable income, then I can't see
somebody who didn't even know what a tandoor was until a few
hours ago really needing one. They're not cheap. They're mostly
only sold in the UK, as well. The only tandoors I've seen here
in the US are commercial versions that cost $10-$15K.

An Egg can be used as a tandoor, to a limited degree. Ask around
in the BGE forum.

Quoted message said:

http://www.tandoors.com/tandoor_residential.php

I didn't say there weren't any. I just don't believe anyone
would seriously consider spending thousands of dollars on a
tandoor having just learned what they are and what they cook.

Notice they don't tell you how much it costs. You'd be better
off just sending the money to me and I'll have some Indian food
delivered to you whenever you;re in the mood for it.

[I've fixed your top-posting so it doesn't screw up everyone's
followups. First time is free]

-sw

Dave Smith said:

Drew Cutter said:

I've thought about doing this on my big green egg.

Dave Smith said:

Drew Cutter wrote:
> Any mfg. of tandoor would you recommend ?

Sorry, but I only know what they are used for and how good the stuff is. As
I said in my post, you can do tandoori chicken in a hot oven, or better, in
a very hot covered BBQ. From my experience, the tandoori chicken I do on
my gas grill is so good that I don't think it would be worth the expense of
buying a tandoor.

I thought that they were more for smoking than for really hot cooking. If
they can handle the heat, go for it. My understanding of tandoor cooking is
that it is the high heat that does the wonders.

the yogurt marinade plays a large role as well. it's good with
chicken.

your pal,
blake

Any suggestion on where to look for tandoor untensil ? I did find an
article saying to you can use a pizza stone in your oven.

Sqwertz said:

Drew Cutter said:

Sqwertz said:

On Fri, 2 Nov 2007 22:25:10 +0000 (UTC), Drew Cutter wrote:

> Any mfg. of tandoor would you recommend ?
Unless you have an extremely disposable income, then I can't see
somebody who didn't even know what a tandoor was until a few
hours ago really needing one. They're not cheap. They're mostly
only sold in the UK, as well. The only tandoors I've seen here
in the US are commercial versions that cost $10-$15K.

An Egg can be used as a tandoor, to a limited degree. Ask around
in the BGE forum.

Quoted message said:

http://www.tandoors.com/tandoor_residential.php

I didn't say there weren't any. I just don't believe anyone
would seriously consider spending thousands of dollars on a
tandoor having just learned what they are and what they cook.

Notice they don't tell you how much it costs. You'd be better
off just sending the money to me and I'll have some Indian food
delivered to you whenever you;re in the mood for it.

[I've fixed your top-posting so it doesn't screw up everyone's
followups. First time is free]

-sw

Drew Cutter said:

Any suggestion on where to look for tandoor untensil ? I did find an
article saying to you can use a pizza stone in your oven.

There are several online sites for tandoors but they are not showing the
prices. The only one I found with a price was in the UK and the price was
285 pounds.

Here is a link to a do-it-yourself. Cut the top off an old oil drum, cut a
whole in the side at the bottom and then reattach it with a hinge. Put some
wheels on the bottom and then apply cement around the sides, a bit at a
time so that will stick. Then line it with fire cement or clay.

http://www.geocities.com/TheTropics/Island/3012/page2.htm

Another DYI uses brick.

http://piers.thompson.users.btopenworld.com/building.html

Kent said:

Quoted message said:

You can make a very good naan on a pizza stone heated to its maximum temp.
We find Tandoori Chicken is very acceptable baked in a very hot oven on a
rack.
Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
as it is
occasionally called in the U.S.

I have had Tandoori chicken in an Indian restaurant, which I assume was
done in a tandoor, and it was no better than I make at home on the oven or
on the gas grill. If you can make naan on a pizza stone it would mean that
a tandoori would be a very expensive redundant appliance.

Quoted message said:

Kent

Quoted message said:

I have posted tandoori chicken recipes here in the past. It is a great
thing to do with chicken. If you don't feel up to trying at home, get
yourself down to an Indian restaurant and try it.

Dave Smith said:

Here is a link to a do-it-yourself. Cut the top off an old oil drum, cut a
whole in the side at the bottom and then reattach it with a hinge. Put some
wheels on the bottom and then apply cement around the sides, a bit at a
time so that will stick. Then line it with fire cement or clay.

http://www.geocities.com/TheTropics/Island/3012/page2.htm

That doesn't sound very stable. The regular cement would crack,
making the inner layer of hi-temp cement/ceramic prone to
breakage as well.

I wonder if you could use circular chimney flue tile. I used
those as a grill for quite a while when I was poor. One did
finally break because I used it while it was wet.

-sw

Dave Smith said:

I have had Tandoori chicken in an Indian restaurant, which I assume was
done in a tandoor, and it was no better than I make at home on the oven or
on the gas grill. If you can make naan on a pizza stone it would mean that
a tandoori would be a very expensive redundant appliance.

A properly used and seasoned tandoor does add a certain flavor,
IMO. Kinda like the "wok hey" of Indian cooking (but not as
strongly pronounced as the Chinese version).

-sw

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Drew Cutter said:

Just saw on fineliving featuring a tandoor. What types of food can you
cook with this piece of equipment ? Any good books ?

They use them for making nan\king roti and naan bread, slapping it on the
side of the tandoor to cook. They are also used for cooking meats.
Tandoori chicken is chicken pieces that have been marinated in yoghurt,
oil, lemon juice, and a spice mixture called garam masala, which
sometimes
contains red colouring. The marinade tenderizes the meat and adds a nice
flavour to it. Tandoori chicken can also be be done in a hot oven or very
hot covered BBQ. Part of the deal with doing it on (long) skewers in the
tandoor is that the juice hit the hot bottom of the oven and the smoke
adds
more flavour. It can also be used for lamb kebabs and other meats.

You can make a very good naan on a pizza stone heated to its maximum temp.
We find Tandoori Chicken is very acceptable baked in a very hot oven on a
rack.
Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
as it is
occasionally called in the U.S.

Kent

Quoted message said:

I have posted tandoori chicken recipes here in the past. It is a great
thing to do with chicken. If you don't feel up to trying at home, get
yourself down to an Indian restaurant and try it.

Sqwertz said:

Dave Smith said:

Here is a link to a do-it-yourself. Cut the top off an old oil drum, cut a
whole in the side at the bottom and then reattach it with a hinge. Put some
wheels on the bottom and then apply cement around the sides, a bit at a
time so that will stick. Then line it with fire cement or clay.

http://www.geocities.com/TheTropics/Island/3012/page2.htm

That doesn't sound very stable. The regular cement would crack,
making the inner layer of hi-temp cement/ceramic prone to
breakage as well.

I wonder if you could use circular chimney flue tile. I used
those as a grill for quite a while when I was poor. One did
finally break because I used it while it was wet.

I don't know why you wouldn't able to use on of the rectangular chimney
flues. They are made of clay, You could set in on a base of fire bricks
<?>. It might make an interesting little project.